Foodservice and Hospitality
When I started Lindsay High School as a Sophomore, the Pathway that stood out the most to me was Foodservice and Hospitality. The main reason behind this is that I wanted to become a chef and baker at that time. Although my career choice has immensely changes since I was 15 years old, I can't say I didn't enjoy choosing this Pathway. This Pathway consisted of three classes: Intro to Foodservice, Foods and Nutrition, and Foodservice and Hospitality.
I started with Intro to Foodservice in my Sophomore year. This class was the basic introduction to the life of a foodservice employee. We learned about the basic equipment in the kitchen like the cooking utensils and their functions in food cooking. We also learned about the responsibilities of a chef and what it takes to be a good chef. This class wasn't really centered on cooking but those few times when we did cook, it was mostly baking.
I then took Foods and Nutrition in my Junior year. Unlike Intro to Foodservice, Foods and Nutrition was centered on food. We learned everything about food ranging from their nutritional value to what they taste best with. This class involved more cooking and experimentation with different food ingredients like herbs and spices, fruits and vegetables, and meats and poultry, as well as types of cooking methods like baking, sautéing, and grilling. This class also prepared us for the next class.
The third class and last class in this Pathway is Foodservice and Hospitality. I am currently taking this class as a Senior and I have learned many things from this class. Here we get more hands on experience by ourselves from cooking with each other instead of separating kitchen duties. For the Hospitality part of the class, we cook for and cater school events like the Football Dinners, Student-Parent Meetings and the Exit Interviews.
Although this isn't my intended career field of choice when I go off to college, i can say that i enjoyed being in this pathway. I met a lot of great people over the years and don't regret taking on this pathway. Mrs. Koch was a very patient teacher with all of us and did her absolute best to teach us the right way. I highly recommend this fun yet demanding Pathway to anyone who loves a little challenge in the kitchen.
I started with Intro to Foodservice in my Sophomore year. This class was the basic introduction to the life of a foodservice employee. We learned about the basic equipment in the kitchen like the cooking utensils and their functions in food cooking. We also learned about the responsibilities of a chef and what it takes to be a good chef. This class wasn't really centered on cooking but those few times when we did cook, it was mostly baking.
I then took Foods and Nutrition in my Junior year. Unlike Intro to Foodservice, Foods and Nutrition was centered on food. We learned everything about food ranging from their nutritional value to what they taste best with. This class involved more cooking and experimentation with different food ingredients like herbs and spices, fruits and vegetables, and meats and poultry, as well as types of cooking methods like baking, sautéing, and grilling. This class also prepared us for the next class.
The third class and last class in this Pathway is Foodservice and Hospitality. I am currently taking this class as a Senior and I have learned many things from this class. Here we get more hands on experience by ourselves from cooking with each other instead of separating kitchen duties. For the Hospitality part of the class, we cook for and cater school events like the Football Dinners, Student-Parent Meetings and the Exit Interviews.
Although this isn't my intended career field of choice when I go off to college, i can say that i enjoyed being in this pathway. I met a lot of great people over the years and don't regret taking on this pathway. Mrs. Koch was a very patient teacher with all of us and did her absolute best to teach us the right way. I highly recommend this fun yet demanding Pathway to anyone who loves a little challenge in the kitchen.